Walnut Pancakes
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Walnut Pancakes

Walnut Pancakes

with Apple Compote and Bacon

Ultra fluffy pancakes get a quick pan fry in butter and topped with maple syrup and apple compote! Crispy bacon is the only side that matters!

Allergens:
Egg
Wheat
Milk
Walnuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people
Bacon Strips

100 g

Bacon Strips

Egg

1 unit(s)

Egg

(Contains Egg)

Granny Smith Apple

1 unit(s)

Granny Smith Apple

Maple Syrup

4 tbsp

Maple Syrup

All-Purpose Flour

1.5 cup

All-Purpose Flour

(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

Baking Powder

3 tsp

Baking Powder

(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)

Milk

237 mL

Milk

(Contains Milk)

Walnuts, chopped

28 g

Walnuts, chopped

(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)

Brown Sugar

1 tbsp

Brown Sugar

(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

Dried Cranberries

28 g

Dried Cranberries

(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)

Not included in your delivery

Unsalted Butter*

4 tbsp

Unsalted Butter*

Salt*

¼ tsp

Salt*

Sugar*

1 tbsp

Sugar*

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Nutrition Values

Calories1230 kcal
Fat54 g
Saturated Fat24 g
Carbohydrate147 g
Sugar71 g
Dietary Fiber6 g
Protein32 g
Cholesterol195 mg
Sodium1670 mg
Trans Fat1.5 g
Potassium500 mg
Calcium1150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Cooking Steps

Bake bacon and prep
1
  • Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush 2 tsp maple syrup over top. Bake in the middle of the oven until crispy and cooked through, 10-12 min.**
  • Meanwhile, peel, core, then cut apple into 1/4-inch pieces.
  • Roughly chop walnuts.
  • Stir together flour, walnuts, 1 tbsp sugar, baking powder and 1/4 tsp salt in a large bowl. Add egg, milk and 1/2 cup water. Whisk to combine, then set aside. (NOTE: Don't over-whisk the batter. This creates fluffier pancakes!)
Cook apple compote
2
  • Heat a small pot over medium-high heat. 
  • When hot, add 1 tbsp butter and swirl the pot until melted. 
  • Add apples, cranberries and brown sugar. Cook, stirring often, until apples become tender, 3-4 min. 
  • Remove the pot from heat and set aside to cool.
Cook pancakes
3
  • Heat a large non-stick pan over medium-low heat.
  • When hot, add 1 tbsp butter and swirl until melted.
  • Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Cook on one side for 1-2 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min.
  • Transfer pancakes to a plate and cover with foil to keep warm.
  • Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
Finish and serve
4
  • Divide pancakes and bacon between plates.
  • Dollop apple compote over pancakes.
  • Drizzle with maple syrup.